Roasting table
▯You can basically use any
▯You can remove the side
▯When removing it, place glass cookware on a dry dishcloth or rack and not on a cold or wet surface. The glass could crack.
▯Once the roast is finished, you should leave it for another 10 minutes in the switched off, closed oven. This way, meat stays juicier.
▯Poultry becomes particularly crispy brown if you coat it with butter, salty water, dripped off fat or orange juice towards the end of the cooking time.
▯In the case of duck or goose, pierce the skin under the wings to allow the fat to drip off.
▯Use the insert rack (depending on the version, an accessory or special accessory) in the grill tray for roasting. If you add a little water to the grill tray, the meat juice will be collected and the oven will stay cleaner.
Dishes | Shelf level | Convection | Full surface | Top + | Cooking | Core tem- | |
| with 4 levels | Temperature | grill | bottom heat | time | perature | |
| (with 5 levels) | + circulated air |
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| Temperature | in °F (°C) |
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Beef |
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Beef roast (1.5 kg)* | 2 (3) | 355 (180) |
| 355 (180) | 60 | - 90 |
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English roast beef (1.5 kg) | 2 (3) | 445/355** | 445/355** |
| 45 | - 50 | 115 - 120 |
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| (230/180**) | (230/180**) |
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| (45 - 50) |
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Medium roast beef (1.5 kg) | 2 (3) | 445/355** | 445/355** |
| 60 | - 70 | 130 - 150 |
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| (230/180**) | (230/180**) |
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| (55 - 65) |
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2 (3) | 445/355** |
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| 90 | - 100 | 160 - 175 | |
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| (230/180**) |
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| (70 - 80) |
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Pork |
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Pork roast (1.5 kg) | 2 (3) | 445/355** | 445/355** |
| 60 | - 70 | 170 - 175 |
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| (230/180**) | (230/180**) |
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| (75 - 80) |
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Pork roast with crust (1.5 kg) | 2 (3) | 355 - 390 | 355/390*** |
| 60 | - 70 | 170 - 175 |
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| (180/200***) | (180/200***) |
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| (75 - 80) |
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2 (3) | 355/320** |
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| 40 | - 50 | 150 - 160 | |
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| (180/160**) |
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| (65 - 70) |
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Pork knuckles | 2 (3) | 300/390*** | 300/390*** |
| 50 | - 60 | 175 - 185 |
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| (150/200***) | (150/200***) |
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| (80 - 85) |
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Rolled pork | 2 (3) | 445/355** | 445/355** |
| 60 | - 70 | 170 - 175 |
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| (230/180**) | (230/180**) |
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| (75 - 80) |
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Veal |
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Veal roast | 2 (3) | 445/355** |
| 445/355** | 60 - 70 | 170 - 175 | |
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| (230/180**) |
| (230/180**) |
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| (75 - 80) |
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Veal knuckles | 2 (3) | 300/355*** | 300/355*** |
| 50 | - 60 | 80 (75) |
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| (150/180***) | (150/180***) |
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Veal loin | 2 (3) | 320 - 340 (160 |
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| 20 |
| 160 - 170 |
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| - 170) |
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| (70 - 75) |
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Stuffed breast of veal* | 2 (3) | 250 - 265 (120 |
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| 120 | 170 - 175 | |
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| - 130) |
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| (75 - 80) |
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* First cook meat in a casserole on the burner. |
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** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature. |
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*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
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